Miso Soup with Grilled Eggplant and Mushrooms
Soups • European
Description
Miso soup with grilled eggplant and mushrooms
Ingredients
- Eggplants 1 piece
- Fresh Mushrooms 4 pieces
- Dashi powder 10 fl oz
- Miso Paste 1 tablespoon
- Scallions 1 piece
Step-by-Step Guide
Step 1
Preheat the grill in the oven. Cut the eggplant into small rounds and quarter the mushrooms. Place them on a baking sheet and put them in the oven for 10 minutes, turning until golden brown. Cut each round of eggplant into quarters.
Step 2
In a pot, combine the dashi, mushrooms, and eggplant, bring to a boil, and remove from heat.
Step 3
In a small bowl, mix the miso paste with a little broth. Add it to the soup, but do not boil, as boiling makes the miso paste less pleasant.
Step 4
Pour the soup into small bowls and sprinkle with finely chopped green onion.
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